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🍽️ Crispy Chicken Tortilla Rolls with Papaya

187 kcal · 30 min · 4 servings

Ingredients

• 250 g small papaya (1 small papaya)
• 200 g red bell peppers (1 red bell pepper)
• 3 spring onions
• 0.5 lime
• 125 g cream cheese (13 % fat)
• 50 g mango chutney (2 tbsp)
• 1 tsp red curry paste
• salt
• pepper
• 2 tortilla wraps
• 150 g sliced chicken breast (in thin slices)
• Napa cabbage (to taste)

Instructions

1. 1. Peel the papaya and cut it in half lengthwise.
2. 2. Remove the seeds from the papaya halves.
3. 3. Slice the papaya halves into thin slices.
4. 4. Wash the bell pepper and cut it into quarters.
5. 5. Remove the seeds from the bell pepper.
6. 6. Cut the deseeded bell pepper into thin strips.
7. 7. Trim and wash the spring onions.
8. 8. Slice the spring onions into thin rounds.
9. 9. Squeeze the juice from half the lime.
10. 10. Mix the cream cheese with mango chutney, curry paste, and the lime juice.
11. 11. Season the cream cheese mixture with salt and pepper.
12. 12. Preheat the oven to 80 degrees Celsius (convection 60 degrees or gas mark 1).
13. 13. Warm the tortilla wraps slightly in the preheated oven.
14. 14. Place one tortilla wrap on a large piece of plastic wrap.
15. 15. Spread the cream cheese mixture thinly over the tortilla wrap.
16. 16. Distribute the sliced chicken breast evenly over the wrap.
17. 17. Top the wrap with the papaya slices.
18. 18. Add the bell pepper strips.
19. 19. Add the spring onion slices.
20. 20. Roll the tortilla wrap tightly.
21. 21. Wrap the roll in plastic wrap.
22. 22. Twist the ends of the wrap tightly.
23. 23. Chill the roll in the refrigerator for 20 minutes.
24. 24. Unwrap the roll.
25. 25. Slice the roll into pieces.
26. 26. Serve the rolls with Chinese cabbage if desired.

Nutrition per serving

• kcal: 187
• Protein: 17 g · Fett/Fat: 5 g · Carbs: 17 g